Founders Kentucky Breakfast Stout (11.2% abv, 70 IBU) clone based on previously brewed Breakfast Stout. 1 cup bourbon should raise abv by 0.5% closer to 11.2%. Originally, was going to use 18 lbs of 2 row, but instead used 12 lbs and substituted 6 lbs M.O.
2.1.5 oz of unsweetened chocolate baking nibs at zero mins.
3.2.5 oz of dark bittersweet bakers chocolate at zero mins.
4.Cool and pitch yeast at 70 deg.
5.Ferment until OG at 1.020
6.2 oz French Pressed Kona coffee secondary for 28 days.
7.2 oz French Pressed Sumatran coffee secondary for 28 days.
8.2 oz Toasted Oak chips, sanitized in boiling H2O, then soaked in 1 cup Evan Williams bourbon (1 week) to secondary for 2 weeks.
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Comments
Kegged on May 25. FG was 1.017. Maki saved the day with an ingenious strainer wrapped around the bottom of the tube that kept my siphon from clogging from the excessive amount of coffee grounds and wood chips. There was no buildup of chocolate or yeast cake like the Breakfast Stout. Must be from the 8 oz of bourbon.
11 years ago
Kegged on May 25. FG was 1.017. Maki saved the day with an ingenious strainer wrapped around the bottom of the tube that kept my siphon from clogging from the excessive amount of coffee grounds and wood chips. There was no buildup of chocolate or yeast cake like the Breakfast Stout. Must be from the 8 oz of bourbon.
11 years ago
Kegged on May 25. FG was 1.017. Maki saved the day with an ingenious strainer wrapped around the bottom of the tube that kept my siphon from clogging from the excessive amount of coffee grounds and wood chips. There was no buildup of chocolate or yeast cake like the Breakfast Stout. Must be from the 8 oz of bourbon.
11 years ago
I forgot I transferred into a bourbon soaked secondary, which cleared a lot of the above chocolate and cake. duh.
11 years ago
Did any of the vanilla bean show through?
11 years ago
Hint of vanilla, but the coffee is strong. I added the grounds to the secondary, which made the coffee more pronounced. I will cold filter next time the same as the Breakfast Stout.
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https://brewgr.com/Media/img/r/9e/9ed2cdd1-f3d3-454a-867f-90be5649a9ae_d.jpg
https://brewgr.com/Media/img/r/9e/9ed2cdd1-f3d3-454a-867f-90be5649a9ae_t.jpg
Kegged on May 25. FG was 1.017. Maki saved the day with an ingenious strainer wrapped around the bottom of the tube that kept my siphon from clogging from the excessive amount of coffee grounds and wood chips. There was no buildup of chocolate or yeast cake like the Breakfast Stout. Must be from the 8 oz of bourbon.
11 years agoKegged on May 25. FG was 1.017. Maki saved the day with an ingenious strainer wrapped around the bottom of the tube that kept my siphon from clogging from the excessive amount of coffee grounds and wood chips. There was no buildup of chocolate or yeast cake like the Breakfast Stout. Must be from the 8 oz of bourbon.
11 years agoKegged on May 25. FG was 1.017. Maki saved the day with an ingenious strainer wrapped around the bottom of the tube that kept my siphon from clogging from the excessive amount of coffee grounds and wood chips. There was no buildup of chocolate or yeast cake like the Breakfast Stout. Must be from the 8 oz of bourbon.
11 years agoI forgot I transferred into a bourbon soaked secondary, which cleared a lot of the above chocolate and cake. duh.
11 years agoDid any of the vanilla bean show through?
11 years agoHint of vanilla, but the coffee is strong. I added the grounds to the secondary, which made the coffee more pronounced. I will cold filter next time the same as the Breakfast Stout.
11 years ago